1 ½ oz. Monkey Shoulder Scotch
1 oz. Apple spice syrup*
½ oz. Ginger syrup**
½ oz. Fresh lemon juice
2 Dashes Angostura bitters
6 oz. Hot black tea
1 Cinnamon stick
Orange peel
Combine all ingredients except orange peel in preferred mug and stir. Using a vegetable/fruit peeler, peel a 2-3 inch piece of orange skin. Express oils from orange peel over the cocktail and drop peel into the mug.
The mixologists at Cultura in Asheville, NC, created this recipe.
*For Apple apice syrup: In a pot combine 4 red apples (cored and sliced), 3 cloves, 3 cardamom pods, 1/2 tsp. ground cinnamon, 3 all spice berries, 1/4 tsp ground nutmeg, 1 quart of sugar, and 3/4 quart water. Over medium heat let the ingredients come up to a light boil. Simmer for 15 minutes and then turn off heat. Once syrup is cooled, blend everything together in a blender until smooth. Strain syrup through cheesecloth.
**For Ginger syrup: combine 1 quart of ginger that has been chopped into 1/4 inch pieces, 1 quart of sugar, and 3/4 quart of hot water in a blender. Blend until smooth. Strain through cheesecloth. Syrup will keep for up to 2 weeks when refrigerated.
